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2012 Cooking Club Week 35: Chicken & Mushroom Pie
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10-05-2012 5:18pm#1Chicken & Mushroom Pie
Ingredients!
Chicken - either whole or pieces on the bone.
Smoked bacon
Button Mushrooms
2 x Carrots
2 x Onions
Bouquet Garni (or any herbs you have, thyme, bay leaf, parsley etc)
6 black peppercorns
Tarragon
Some plain flour
Frozen peas
Puff Pastry
Method
I've adapted this from a Darina Allen recipe. While original is lovely, I did find
it involved a bit too much faff, so I've streamlined it for weekday mealtimes. TBH I dunno if you'd notice the difference. If I do say so myself...
Righteo! The burd. Depending on what's on special really. I tend to get some chicken thighs & legs and use them. You can use a whole bird. Or what works really well is the left over roast chicken. Which saves time too.
SO!
- Cut up your carrots & one onion and pop them into the pot with your chicken. If you're using a roast chicken carcass, remove the meat first and pop the bones in.
- Add 6 peppercorns, bouquet garni (or whatever you have) and a good pinch of tarragon.
- Cover the whole shebang with water and put into a high heat to get the pot boiling. So depending on if you've used raw chicken pieces or a cooked carcass, you'd be wanting to let the pot boil for 40-60 mins.
MEANWHILE...
- Chop up your smoked bacon (or use lardons) and start to cook over a low heat. I don't bother putting butter or oil in here, I just let the meat liberate the fat and use that to cook the rest. Feel free to start the cooking process with butter if you wish!
- Add a chopped onion to the bacon and let it sweat for a while. When soft add whole button mushrooms.
- When you're happy with your chicken stock, strain the liquid and add it to the bacon/onion/mushroom mixture.
- Take some cooking liquid and make a paste with some flour and then add in as much as you need to make it nice and thick.
- Remove the meat from the bones and pop into a ovenproof dish. Add in some frozen peas. I also rescue the carrots (if you're bothered) from the stock and pop these in too.
- Pour in your sauce to the oven dish and then make a puff pastry hat for the top.
- Brush the pastry with beaten egg & poke in a few vent holes.
Cook at 220C/Gas mark 8 for about 10 mins, and then reduce to about 200C/Gas Mark 6 for 15 - 20 mins.
7
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